• Preparation:
• In a large bowl, combine crab, lemon juice, crackers, egg whites, Dijon and spices until just mixed (but do not over mix). Place in the refrigerator for at least half an hour, an hour if you can.
• When you’re ready to make the crab cakes, pre heat the oven to 400 degrees F. Cut the rolls or English muffins in half and lightly toast. Spread a heaping spoonful of the dill caper sauce on each side, and add some arugula to the bottom half. Take the crab mixture out of the fridge. Using a 1/3 measuring cup, take a heaping scoop and form a thicker crab cake, about 3”. Repeat 5 times. Since I used English muffins, I made my crab cakes a little smaller. If you’re using a larger roll, feel free to make 4 larger crab cakes instead.
• Place a cast iron skillet on medium heat, and either spray with olive oil spray, or drizzle some olive oil. When the skillet is nice and hot, place each crab cake and cook for about 5 minutes, until browned. Carefully flip (I like to use a fish spatula), and cook another few minutes. Place the crab cakes in the oven to finish browning and to heat through (if you used the olive oil spray, you may want to give the crab cakes another spray before putting in the oven). Bake in the oven for about 8-10 minutes. The crab itself is already cooked, but you want to brown on all sides and heat the crab cake through, as well as make sure it’s all bound together.
• Remove the crab cakes from the oven and place each crab cake on your prepared muffin/roll. You can add some tomato if you’d like, but I think with this sandwich, simple is best!

Dill Caper Sauce

• Preparation:
• Combine all ingredients in a bowl (sprinkle of each salt, pepper, and paprika). Place in the fridge to chill until ready to use. This can stay in the fridge in an airtight container for 3 days.